Hospitality Manager

About Viya:

Viya is the UAE’s leading golf and hospitality management group, operating a portfolio of championship golf courses, award-winning restaurants, premium leisure and recreation facilities, innovative entertainment concepts, and digital platforms. Since launching Emirates Golf Club in 1988, the region’s first all-grass course, the group has expanded to include Dubai Creek Golf & Yacht Club, Jumeirah Golf Estates, Yas Links Abu Dhabi, Saadiyat Beach Golf Club, Yas Acres Golf & Country Club, Topgolf Dubai, Tiger Strikes, and recreation brands such as Viya Fit and Viya Padel.

As part of wasl Hospitality & Leisure, Viya is recognised as a guardian of golfing heritage and a leader in modern hospitality. Its operations are underpinned by the Viya App, a loyalty-driven platform that integrates bookings, rewards, and spendable benefits across the portfolio. Dedicated to innovation, sustainability, and excellence, Viya connects communities to extraordinary experiences and continues to shape Dubai and the UAE as global destinations for sport, leisure, and lifestyle.

Position                       :           HOSPITALITY MANAGER (TGD)

Department                :           FOOD & BEVERAGE

Responsible To          :           F&B MANAGER / CORPORATE F&B DIRECTOR

Responsible For        :           ALL OUTLET COLLEAGUES/ F&B OUTLETS (YARD SPORTS BAR, GASTRO PUB, TOPGOLF GARDEN)

Purpose and Scope of Position:

To plan, organise and control the day-to-day activities of the outlet, in order to provide an efficient and effective service to all guests which exceeds their expectations, ensuring that sales and profits are maximised and that company standards are maintained.

The Hospitality Manager leads our team in providing best-in-class, off-the-chart, rockstar-level service with hospitality for our Guests. By working with, training, and coaching our Associates, the Hospitality Manager drives the highest level of service to ensure our Guests have the best time of their lives.

Hospitality Managers also have general operational responsibilities related to running the venue (opening/closing, managing shifts, etc.) but they make sure these never interfere with the Guest experience.

1. Main Duties:

(Job Related Duties)

General Skills

• Ability to interact with guests and colleagues at all levels in a multi-cultural environment.

• Ability to take all operating decisions related to F&B within established guidelines, procedures and agreed parameters.

• Ability to adapt to the department SOPs in terms of food preparation and service and delivery according to the company standard.

• Ability to provide full support requests from Management to work on special projects and or functions relating to Dubai Golf.

• Ability to delegate task where possible

Operational Management Responsibilities  

• Supervise the team in providing best-in-class service on a daily basis (TG)

• Ensure all Guest areas are staffed and functioning efficiently (TG)

• To manage the day today running of TG F&B Outlets ensuring excellent service standards are maintained at all times. 

• Implementing and maintaining   high    operating    standards   consistently   within   the   F& B Outlets, whilst improving   profitability. 

• To ensure Safety and Hygiene standards are highly maintained and regarded throughout the operation.

• To comply with all Operating and Cost control procedures ensuring minimal abuse of operating equipment (eg: china, cutlery, glasses etc.) food beverage wastages / pilferage.

• To report any damaged equipment to Maintenance department.

• To be familiar with and comply   with the company   Fire Regulations and procedures. 

• To plan and monitor holiday requests and ensure that company policy regarding holidays is maintained. 

• To agree and propose all personnel projection of your operation and assist in staff selection at unit level- supervisory and   operative.

• To prepare weekly/ monthly rosters ensuring adequate staffing ensuring that overtime is kept to a minimum.

• To ensure that the briefing sessions are held within all outlets to ensure all staff are aware of their duties. 

• To inform management promptly of any work-related problems or guest complaints.

• To focus on business metrics to drive performance.

• To maximize profit and revenue

• Uphold operating procedures and service and safety standards, especially Guest Satisfaction

• To manage and develop the Club Restaurants to agreed objectives, standards, targets and  ensure  maximization  of  departmental   profit and guest satisfaction

• To work within budgeted head count levels. 

• To work within the key ratios of:  Payroll cost and expenses. 

• To familiarize yourself with the Department   organization and standards: Financial Performance, Colleagues Development and Nature of Business.

• To create and maintain good working relations with Suppliers and Business Community.

• To liaise with Food & Beverage control on all matters regarding revenue, consumption and discrepancies. 

• To gain a better understanding of profit and loss statements.

Customer Focus

• To optimize guest experience of an “International Venue" through consistent high operating standards and professional approach. 

• To recommend improvements and changes in order to exceed guests ‘expectations. 

• To create and maintain an updated high customer profile.

• To liaise with Food and Beverage Manager regarding customer feedback received regardless of if it is positive or negative.

• (Events Related) Ensure client satisfaction by communicating with the client throughout the event regarding any changes, substitutions, or special requests according to the agreed services. Coordinate with colleagues over client’s requirements and needs. Following up with organizer / host at the conclusion of event

Staffing, Training & Development

• Coach and develop the team and drive Associate engagement (TG)

• To provide guidance and direction to colleagues including setting performance and monitoring performance (KPI) in line with company procedure.

• To conduct internal training and refresher for all F&B colleagues in the correct procedure.

• To ensure colleagues training is ongoing and consistent within the operation. 

• To ensure all colleagues are dressed to the agreed standards.

• To ensure that all outlet colleagues who have reported sick or have been sick during a vacation abroad are medically cleared before returning to work. Specific illnesses of concern include but are not limited to gastro enteric illness, food poisoning, jaundice, hepatitis, skin infections, and viral infections.

• To ensure all colleagues are aware of all health and safety matters. 

• To comply with the company disciplinary procedure. 

• To manage and develop colleagues by enhancing work knowledge, skills and abilities.

Powered by People, United by Passion

Viya is proud to have a thriving, multicultural workforce representing over 80 nationalities, including both Emiratis and expatriates, who bring diverse perspectives, skills, and experiences to our organisation. Our people are at the heart of everything we do, and we foster a culture built on teamwork, passion, and excellence, where every individual is encouraged to grow and contribute to our shared success.